TEXAS CHILI
An Authentic Taste of Texas: The Perfect Bowl o’ Red
There’s something truly special about a hearty bowl of Texas chili. This classic dish, often referred to as a “Bowl o’ Red,” skips the beans and tomatoes to focus solely on beef and homemade chile paste. The result is an intensely flavorful dish that truly embodies the essence of Texas cuisine. The secret to this recipe is in the slow simmering process, allowing the seasonings to develop fully and infuse the beef with rich, bold flavors.
Why You’ll Love This Recipe
This Texas chili is a crowd-pleaser because of its simplicity and deep, robust flavors. It’s perfect for those who love a bit of fire in their meals, but it’s also versatile enough to be adjusted for milder palates. Plus, it tastes even better the next day, making it a fantastic make-ahead dish for family gatherings or busy weeknights.
Kitchen Equipment You’ll Need
- 6-quart saucepan
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 3 lb. chuck roast
- 1 bell pepper
- 1 large onion
- 8 cloves garlic
- 3 tbsp. butter or bacon drippings
- 2/3 cup (6 oz. can) tomato paste
- 5 cups water
- 1 can (14 1/2 oz.) cut up peeled whole tomatoes & juices
- 3 bay leaves
- 1 tsp. oregano leaves
- 1 tbsp. salt
- 1 tsp. cumin
- 1/2 tsp. pepper
- 2 tbsp. sweet Hungarian paprika
- 3 tbsp. flour
- 6 tbsp. cornmeal
Step-by-Step Instructions
- In a 6-quart saucepan, melt the butter or bacon drippings over medium heat. Sauté the chopped onion, bell pepper, and minced garlic for about 5 minutes until softened.
- Cut the chuck roast into 1/2 inch cubes and add to the sautéed mixture. Cook the beef until it turns gray, not brown.
- Add the tomato paste and water, stirring to combine. Then add the chopped tomatoes, bay leaves, oregano, salt, cumin, pepper, and paprika.
- Cover the saucepan and let the chili simmer for 2 hours on the lowest possible heat. This slow cooking process is key to tender beef and well-developed flavors.
- Once cooked, allow the chili to cool and refrigerate it overnight to let the flavors meld together.
- The next day, remove the solidified fat from the top. Reheat the chili gently.
- In a small bowl, mix the flour and cornmeal with a bit of cold water to form a paste. Stir this paste into the chili to thicken it, cooking for another 5-7 minutes while stirring constantly.
- Discard the bay leaves before serving.
Tips for Success
- Use fresh, pliable dried chiles for the best flavor. Avoid any that show signs of mold.
- Take your time with the simmering process to avoid evaporating the sauce too quickly.
- Letting the chili rest overnight enhances the depth of flavor, so plan ahead if possible.
Additional Tips and Variations
Feel free to experiment with this recipe by substituting a pound of beef with spicy or sweet Italian sausage for a unique twist. Although traditional Texas chili doesn’t include beans, you can add a variety of beans like butter beans, kidney beans, or pinto beans for added texture and flavor.
Nutritional Highlights (Per Serving)
This Texas chili is packed with protein from the beef and nutrients from the fresh vegetables and spices. It’s a hearty, satisfying dish that fits well into a balanced diet.
Frequently Asked Questions (FAQ)
Q: Can I make this chili spicier?
A: Absolutely! Add more chiles or a dash of hot sauce to amp up the heat according to your preference.
Q: Can I freeze leftovers?
A: Yes, this chili freezes well. Store it in an airtight container for up to three months.
Q: What can I serve with Texas chili?
A: Serve with grated cheese, chopped onion, lime wedges, and sour cream for a full experience.
Conclusion
This Texas chili recipe is your ticket to experiencing authentic Lone Star flavors. It’s simple, delicious, and perfect for any occasion. Give it a try and don’t forget to share your results and any creative twists you come up with. Enjoy!
